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Ina Garten’s Tuscan Soup

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A comforting winter soup blending vibrant vegetables, creamy white beans, and earthy kale, simmered in a rich chicken broth.

Ingredients

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  • 2 tbsp Olive oil (extra virgin)
  • 1 Onion (chopped)
  • 2 cloves Garlic (minced)
  • 2 Carrots (diced)
  • 2 Celery stalks (chopped)
  • 1 tsp Salt
  • 1/2 tsp Black pepper (freshly ground)
  • 1/2 tsp Crushed red pepper flakes (optional)
  • 1 tbsp Tomato paste
  • 6 cups Chicken broth (or vegetable broth)
  • 2 cans White beans (15 oz cans, drained and rinsed)
  • 1 Parmesan rind (optional)
  • 3 cups Kale (chopped)
  • 1/4 cup Parmesan cheese (freshly grated, for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the aroma fills your kitchen. Stir in the minced garlic and cook for another minute, just until fragrant.
  2. Sprinkle in the salt, black pepper, and crushed red pepper flakes (if using). Add the tomato paste and stir well, letting it cook for a minute to enhance its sweetness.
  3. Pour the chicken broth (or vegetable broth) into the pot, followed by the drained white beans. If you happen to have a Parmesan rind on hand, toss that in for extra flavor. Bring everything to a gentle boil.
  4. Once boiling, reduce the heat to low and stir in the chopped kale. Let the soup simmer for about 20 minutes, allowing the flavors to meld beautifully.
  5. Ladle the soup into bowls and finish with a generous sprinkle of freshly grated Parmesan cheese. Sit back, breathe in that delightful aroma, and share the warmth with loved ones.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it in portions for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/ina-garten-tuscan-soup-favorite-winter-recipe/

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